·2 carrots, sliced
·1½ teaspoons salt (or more to taste), divided
·1 large head of cauliflower, separated into florets
·2 tablespoons butter
·2 onions, chopped
·4 garlic cloves, thinly sliced
·3 tablespoons all-purpose flour
·2 cups plain almond milk
·2 tablespoons minced parsley
·¼ teaspoon black pepper
·2 cups shredded cheese
Boil carrots for 5 minutes. Then, add cauliflower florets along with a teaspoon of salt to the water. Boil for 3 minutes, then remove from the hot water. Be careful not to overcook. Heat butter over low heat in an oven-safe skillet. Add onion and garlic, then cook for 3 minutes or until onions become translucent, stirring often. Add the carrot and cauliflower and raise heat to medium. Cook and stir until everything is heated-through. Sift the flour into the pan and stir. Add milk and mix well. Simmer until a creamy sauce is formed. Add parsley and mix well. Season with salt/pepper to taste. Remove from heat and sprinkle with shredded cheese. Place in broiler until cheese is completely melted, then garnish with fresh parsley and serve.
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